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Cookie Dough Dip

Cookie Dough Dip

A quick, healthier alternative to traditional desserts that captures the classic cookie dough taste using wholesome ingredients, perfect for guilt-free snacking.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 can chickpeas 15 ounce, rinsed and drained well
  • 0.5 cup almond butter
  • 0.25 cup maple syrup
  • 2 teaspoons vanilla extract
  • 0.25 teaspoon salt
For the Cookie Dough Goodness
  • 0.25 cup almond milk or any milk of your choice
  • 0.5 cup chocolate chips dairy-free if desired
  • 2 tablespoons oat flour or any flour of your choice - heat treated

Equipment

  • Food Processor
  • Baking Sheet
  • Serving bowl

Method
 

  1. In a food processor, combine the rinsed and drained chickpeas, almond butter, maple syrup, vanilla extract, and salt.
  2. Process until completely smooth and creamy, stopping to scrape down the sides as needed.
  3. Add almond milk, one tablespoon at a time, until you reach your desired consistency.
  4. Stir in the heat treated flour and chocolate chips (be sure the flour is heat treated).
  5. Transfer the Cookie Dough Dip to a serving bowl.
  6. Chill for at least 30 minutes to allow the flavors to meld (optional but recommended).
  7. Serve with your favorite dippers.

Notes

Rinse and drain chickpeas thoroughly, removing as many skins as possible for smoother texture. Adjust maple syrup to taste. Add oat flour one teaspoon at a time for thicker dip. Heat treat flour by baking at 350°F (175°C) for 5-7 minutes for safety. Chilling enhances flavors and improves texture. Serve with apple slices, banana slices, strawberries, raspberries, pretzel sticks, graham crackers, or vanilla wafers. Store in refrigerator for up to 5 days.